Warm Spinach Salad With Pancetta and Goat Cheese

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Ingredients

6 cups loosely packed stemmed baby spinach
1/2 cup (5 ounces) fresh goat cheese
pound thick-sliced pancetta, cut into strips about 1 inch long and ΒΌ inch wide
Extra-virgin olive oil
1 tablespoon minced garlic
2 teaspoons minced fresh thyme leaves
1/4 cup sherry vinegar
Sea salt
Freshly ground black pepper
1/2 cup dried cranberries

Preparation

1
Place spinach in a large bowl.
2
Crumble the cheese over the spinach.
3
Cook the pancetta in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally. Remove panchetta from pan and drain the oil in a sieve set over a heatproof measuring cup.
4
Reserving 1/4 cup of the rendered fat for the dressing. Add olive to make 1/4 cup if necessary.
5
Pour the fat back into the pan and add the pancetta and garlic. Cook until garlic is light brown, about 30 seconds, stirring occasionally.
6
Add the thyme and let it crackle in the fat for about 10 seconds.
7
Add the vinegar, and season with salt and pepper, to taste. Cook for about 30 seconds to lower the acidity of the vinegar.
8
Add the dried cranberries and stir.
9
Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little. Serve immediately.
.

About

This recipe was adapted from Michael Chiarello.

Tags:

vegetable
Cheese
meat
salad

Yield:

4

Added:

Tuesday, May 10, 2011 - 10:45am

Creator:

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